Asian Sweet Chili Chicken with Sweet Thai Chili Sauce
If you’re craving takeout but don’t feel like waiting on delivery, this Asian Sweet Chili Chicken is about to be your new weeknight hero. Think golden-brown, crispy bites of chicken tossed in glossy Sweet Thai Chili Sauce Chicken—sticky, sweet, tangy, with just enough kick to keep things interesting. Honestly, it’s the kind of dish that makes you wonder, “Why am I not making this every single week?”
The magic here starts with the chicken. You’ll coat it, fry it, and get that satisfying crunch before tossing it in the sauce. Pro tip: use a thermometer and keep that oil at 350°F. Too hot and you’ve got burnt-on-the-outside, raw-on-the-inside chaos. Too cool and, well, you’ll end up with greasy bites no one’s excited about.
Want to know the real secret? This dish is best eaten ASAP. Once the sauce hits that crispy coating, the clock’s ticking before it softens. That’s why I always serve it straight over a fluffy bowl of rice or toss it into a quick Sweet Thai Chili Chicken Stir Fry with veggies and noodles. Either way, you’re looking at pure comfort food.
And yes, you can totally stash leftovers in the fridge (airtight container, up to 3 days). Just don’t expect that same crunch when reheating—it’s more of a Sweet Sticky and Spicy Chicken Allrecipes-style situation at that point. Still tasty, just a little softer.
If you’re into variety, this recipe is like the cooler cousin of Sweet Chili Sesame Chicken or even your favorite Asian Style Chicken takeout. Pair it with a veggie side, or hey, get adventurous and serve it next to something like Mapo Tofu for the ultimate East-meets-West dinner spread.
Bottom line: homemade Sweet Chili Chicken = flavor bomb + crispy perfection. Takeout, who?
Asian Sweet Chili Chicken with Sweet Thai Chili Sauce
Get ready for crunchy, saucy bites of chicken coated in sticky-sweet chili goodness—way better than takeout! Serve over rice or noodles for a complete, crave-worthy meal.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Course: Main | Cuisine: Asian | Servings: 6 | Author: Aleda
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 3/4 cup sweet chili sauce
- 1/3 cup sliced green onions, for garnish
Instructions
- Crack the eggs into a bowl and whisk together with a pinch of salt and pepper.
- In a separate shallow dish, combine the flour and cornstarch. This will give your chicken a super-crispy coating.
- Pour about 3 inches of oil into a deep pot or pan and heat it to 350°F (use a thermometer for accuracy).
- Take each chicken piece, dip it into the egg mixture, then coat it thoroughly in the flour-cornstarch blend. Repeat until all chicken pieces are coated.
- Fry the chicken in batches, 7–8 pieces at a time, for about 5 minutes or until golden brown and crispy. Drain on paper towels.
- Once all chicken is fried, toss it in the sweet chili sauce until well-coated.
- Garnish with sliced green onions and serve immediately over rice or noodles.
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